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d'emploi / de stage

Shift Leader-Sommelier - 16/06/22

Objectives and tasks 1. Service & Supervision : • Mise-en-place of the halls, bar and restaurant: cleaning of room equipment and furniture, arranging tables and chairs; laying out linen; placing cutlery and crockery; decorating halls and tables (flowers) • Pantry and bar refilled • Monitors the smooth operation of service, provides work instructions, and stands in for co-workers • Numerates and passes on orders • Serving food and beverages • Is constantly attentive to customer needs; handles complaints or calls supervisor/manager/duty manager • Seeks solutions, not reproaches • Ensures a relaxed atmosphere in the bar, restaurant and halls. • Computes and checks change, inputs cash register. • Checks the order and tidiness in the room, puts away service material, and replenishes stock. • Participates in the preparation and execution of the restaurant, bar and rooms. • Reports technical defects (e.g., coffee machine). • Gives responsibility to the person who stays behind at the end of the shift • Motivates the team by setting a good example • Ensures that all work is done before the end of the shifts • Ensures that all mise-en-place is in order before the start of the next shift 2. Sommelier:  Stock and wine management: • Advises on the purchase of wines in consultation with the maître d'hôtel the restaurant manager or the F&B manager • Controls orders and deliveries: checks the bottling, corks and corks and labels • ensures stock management: sorts and stores the wines; monitors the storage conditions (cellar temperature, humidity, light, vibrations, odours) • vibrations, odours), ensures the necessary rotation sets up the cellar of the day: ensures the daily stock of wines according to a certain assortment and makes the wines rooming or cooling according to the type of wine, and decant them • Gives work instructions to the clerk or the cellarman (storekeeper)  Sale of wines: • Advises the customers in the choice of the wines in agreement with the food provides Explanations regarding the origin (wine region) year of production, taste, collar, etc. • Ensures the composition of wine and beverage lists • Carries out activities to stimulate sales (e.g., wine evenings, tastings, etc.) • Provides the necessary entertainment  Service: • Takes orders, picks up appropriate wines and glasses, opens the bottle, sniffs the cork, serves the cork, serves, lets the guest taste, asks for his appreciation and serves other guests according to the rules of service • Organizes wine tastings for guest, external people and staff • Is always attentive to the customer's wishes • Participates in room service during the service • Keeps the work equipment clean and tidy

Type:		Emploi		Type de contrat:		CDD
Localisation:		Bruxelles		Contrat:		Temps plein
Expérience:		3 à 5 ans		Langue:		Français Néerlandais Anglais
Compétences requises:		Qualifications & requirements • Food and wine knowledge • Mixology and barista skills and knowledge is a plus • Flexible schedule (including weekends and bank holidays) • Organizing and task management skills • Eye for detail and understanding • Efficacy and stress-resistant during rush time • Upselling skills • Team working attitude

L'entreprise

Coordonnées de l'entreprise:		The Dominican The Dominican Leopoldstraat 9 – 15 1000 Brussels +32 (0)2 203 08 08
Site internet de l'entreprise:		www.thedominican.com
Description de l'entreprise:		The Dominican is a 4* deluxe design hotel, a destination for elegance in the historical centre of Brussels. The Dominican is the first member of Design Hotel™ in Belgium. The Dominican distinguishes itself by offering a unique product and indulgent hospitality. The hotel offers 150 rooms, 3 Meeting Salons, Gym with sauna and Hamam, Courtyard, Lounge Bar and bustling Grand Lounge.
Offre de l'entreprise, conditions et avantages:		-uniform -meal on shift -a Dominican Experience, yearly complimentary stay @ Carlton Hotel Collection and staff rates @ Design Hotels.
Envoi CV (et lettre de motivation):		You have a genuine interest for hospitality and assisting guests. You preferable have previous F&B experience(s) in a similar hotel or restaurant. An excellent knowledge of English and French and/or Dutch language is a must. Another language is a plus. You possess excellent grooming standards, excellent communication skills and persuasive power. You are self-confident and open minded. You live with a true hospitality DNA and a fun person to work with. Please send your CV and cover letter Camille Hannebicque Human Resources Coordinator human.resources@thedominican.be The Dominican Leopoldstraat 9 – 15 1000 Brussels +32 (0)2 203 08 08